Reviving one of the ancient flavours of the Mayan & Aztec civilizations - Tamale, made of corn flour dough with a delicious filling, and steamed in corn husk. According to the legends, this was the first dish served by the Mayan and Aztec civilizations to conquistadors.

Tamales can be also made with other meats, cheese, fruits, vegetables and even chillies. The Aztec and Maya civilizations used tamales as easily portable food, for hunting trips, and for travelling large distances, as well as supporting their armies. They can be made in advance and refrigerated for a few days. Uncooked tamales can be frozen and steamed whenever you crave for them.

 

Recipe Cards

Prep. Time: 35-40 min

Cooking Time: 40 min

Ingredients	Quantity
Corn husks	16 pieces
Chicken thighs	400 gm (6 boneless)
Masa Harina	350 gm
Baking powder	1 tsp
Cumin, ground	A pinch
Vegetable stock	350 ml + 125 ml
Sea salt	A pinch
Grapeseed oil (or avocado)	1/3 cup
Taco spices	30 gm
Tomato	1 medium
Shallots	2
Cilantro	Small bunch
Lime	1
Sour cream	200 gm
Salsa verde (or other)	200 gm

 

Tools and accessories:

Large bowl, stand mixer, mixing bowl, spatula, spoons, plates, measuring cups, grill/frying pan, steamer, knife and cutting boards

Method of Preparations

• Prepare all the ingredients
• Place corn husks in a large bowl. Soak in hot water for 30-40 minutes covered with a plate.
• Prepare dough ingredients. Mix masa harina, sea salt, cumin and baking powder in a bowl
• Mix oil and stock. Start stand mixer on medium speed, gradually add 350 ml of stock. Consistency should be like a soft paste. If not, gradually add up to 125 ml of extra stock
• Cover with a wet/damp towel to prevent the dough from drying out
• Sprinkle taco spices on a plate. Coat chicken thighs in taco spices
• Preheat a grill or frying pan (medium-high heat). Cook chicken thighs 2.5 minutes per side or until fully cooked
• Set chicken thighs aside to cool down
• Deseed and dice the tomato. Dice the shallots. Finely chop cilantro. Squeeze juice of 1 lime in the bowl
• Mix with a spoon, set aside
• Chop the chicken thighs into small diced pieces
• Slice 1-2 corn husks into 0.5-1cm wide strips
• Start assembling the tamales. Lay corn a soaked corn husk glossy side up. Add 2 tbsp of masa dough in the wider half of the corn husk. Spread it evenly in the wider half, leave 1-2 cm gap from top and sides.

Tip: dip your fingers in a bowl with clean water, it will prevent dough from sticking

• Add the filling (chicken)

Tip: you can replace chicken and make them vegan

• Tightly close the corn husk from sides, connecting edges of both sides together (sides, top and bottom). Do not press too hard, just gently seal the dough
• Wrap one side of the corn husk over the other. Then fold the empty bottom part up towards the edge of the wide (open) part
• Tie the tamale around with the corn husk strips we cut earlier
• Place all tamales in the steamer tray/bowl. If they are too long, place an empty heatproof bowl in the middle and lean tamales on it
• Steam tamales for 35 minutes on medium heat. Do not heat them for too long or on very high heat, otherwise, they will be too wet and soggy
• Take them out, stack on top of each other and let them cool down a minute or 2 before serving
• Serve with a salsa of your choice and sour cream. Experiment with different fillings and salsas
• Enjoy!

--

Evgeny and Alisa Belousov

We both share a passion for cooking and especially enjoy cooking together. For us, it is more than just about food. It’s about sharing creative ideas, communicating and expressing ourselves through our culinary creations.

We believe that anyone can cook and this idea helped us start our culinary project – Delicious Artisanal Food. We hope to inspire other people, even those who never cooked before, to take the first step and begin this wonderful journey of cooking home-made delicious quality meals. The best food is the food made with love and by people we love.

At first, we learned from the internet and culinary books, we also took cooking classes whenever we travelled, discovering different food cultures and ingredients. But we thought that it was not enough and recently we joined ICCA Dubai to gain professional cooking skills and challenge ourselves.

To know more about delicious artisanal food project please visit: deliciousaf.net

 

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A classic chicken biryani recipe which is divinely aromatic with fragrant spices & authentic Indian flavours, and succulent pieces of chicken within layers of fluffy rice, making this a must for all celebrations and special occasions.

 

Recipe Card 

Ingredients	Quantity
For the Chicken
Chicken with bone	600 gm
Turmeric powder	1 tsp
Red chili powder	1 tsp
Coriander powder	1 tsp
Cumin powder	1 tsp
Dry mango powder	1 tsp
Dries or fresh leaves	1-2 tsp
Salt	As required
Lime juice	Half lime
Plain yoghurt	2 tbsp
Cilantro, chopped	A handful
For the Biryani
Long grain basmati rice or any biryani rice	2 cups
Onions, sliced and fried	2 medium
Onion, sliced	1 medium
Garlic, minced	5 cloves
Ginger, minced	2 ½ inches long piece
Green chillies	3-4
Potato, cut in big pieces	1 large
Cilantro, finely chopped	1 cup
Chicken masala	1 tbsp
Bombay biryani masala	1 tbsp
Garam masala	1 tbsp
Milk	3 tbsp
Saffron	A pinch
Salt	As required
Black cumin seeds (shahi jeera)	2 tsp
For the Aromatic Water
Black cardamom	1 big
Star anise	1
Ghee	2 tbsp
Bay leaves	2
Green cardamom pods	A few
Cloves	A few
Cinnamon stick	2 inches
Cumin seeds	1 tsp
Fennel seeds	1 tsp
Coriander seeds	1 tsp
Saffron	pinch
Pepper cons	1 tsp
Salt	1 tbsp

 

Method of Preparation

For the Chicken Marinade

• Mix all the ingredients well together and let the chicken sit overnight in the fridge or at least for 4 hours before cooking.

For the Aromatic Water 

• Make a pouch (empty tea bag or cloth) of the small spices which are cumin seeds, coriander seeds, fennel seeds and peppercorn.

For the Biryani

• Once the prep work is done the procedure moves on fast so keep all your ingredients ready.
• Golden-fried onions, spices and chopped ingredients.
• Wash and soak the rice for about 15 mins.
• Keep a pot on a low flame and add the ghee (clarified butter) in it. Once hot enough add the whole spices that we are going to use to make aromatic water.
• Stir well and after half a min add about a litre of water in it and dip in the pouch prepared with small spices.
• Bring the water to boil, add salt to taste and a pinch of saffron then add the peeled and chopped potato pieces and parboil them.
• Once the potato pieces are parboiled extract them from the water and keep them aside.
• Now extract all the spices and the spices pouch from the water. Tip in your soaked rice and let it cook until 3/4th is done.  Once the rice is ready  you can just strain the rice and keep it aside, but keep some of that water aside to use later if needed.
• Place a wok/pot in which you wish to make the biryani on the medium flame.
• Add some oil and once it’s hot add the other sliced onion and stir well. After a minute add the parboiled potato pieces.
• Add some salt to it and stir well. Once the onion and potato have a slight brown colour add the crushed ginger, garlic and green chillies. Stir well for a min or two.
• Once the potato pieces look little brown add the marinated chicken to it and mix well.
• Add the Shaan biryani masala, chicken masala and I added some of my homemade masala which is a mix of all the whole spices and dry red chillies, dry roasted and ground into a fine powder.  Stir well.
• Meanwhile, warm up about 3 tbsp milk  and add the saffron to it
• Add some salt to the chicken and stir it. Now add a thin layer of fried onion and chopped cilantro on top of the chicken.
• Then add a layer of the parboiled rice.  Then drizzle ghee all over the rice. Pour around the saffron milk. Then a thin layer of fried onion and chopped cilantro.
• At this point, you can add some of the leftover aromatic water so the chicken doesn’t stick to the bottom of the wok and also keeps it moist.
• Refuse the flame to the lowest. Cover the wok with the lid and keep it airtight if possible.
• After about 8 mins open the lid and gently check if the chicken and potato are cooked thru and the rice will be done too.
• Serve the biryani hot and enjoy it with a  side of your favourite raita.

--

About the Contributor 

Noopur Shah 

ICCA Alumni and a successful home caterer who believes cooking is an art full of creativity, where you dance in your kitchen, mix your imagination with a twist and put together a delicious meal.

Follow for more recipes and updates @thefoodfactory_by_noopurshah.

 

 

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A simple, quick and easy recipe for an awesome crunchy fried chicken that and onion rings, for a happy and hearty comfort meal, treat.

 

Recipe Card 

Ingredients	Quantity
White onions	2 pcs
Chicken	450 g
For the flour mix
All-purpose flour	350 g
Corn starch	50 g
Baking soda	1 tsp
Paprika	1 tsp
Garlic powder	1 tsp
White pepper	1 tsp
Chilli pepper	1 tsp
Cajun	1 tsp
Salt	1 tsp
Onion powder	1 tsp
For the buttermilk mixture
Milk	300 ml
Eggs	2
Cajun	1 tsp
Tobasco	1 tbsp
Curry spice	1 tsp
Lemon	½
Paprika	1 tsp
Sea salt	As required
Japanese panko (for coating)	As required

 

Method of Preparation

• Mix all the ingredients together to make the flour mixture for chicken and onions.
• Whisk all the ingredients together except for the eggs for the buttermilk mixture.
• Whisk the spices and eggs together and keep aside.
• Pound the chicken fillet to flatten a bit and cut the onions into rings.
• Coat the chicken fillet in the flour mixture and dip it in the buttermilk mixture and keep aside.
• Coat the prepared onion rings with the flour mixture and dip it in the egg mixture.
• Roll them in Japanese panko crumbs and deep fry at a temperature of 150-160 degrees for 7 minutes.
• Take out the chicken fillet from the buttermilk mixture, dip it in the egg mixture and roll it in Japanese panko.
• Deep fry the chicken at a temperature of 160 – 170 degrees for 7 minutes.
• Serve hot and crispy with your choice of dip.

--

About the Contributor 

Ammar Khamis 

A cooking enthusiast, an aspiring chef and ICCA Professional Program Student.

 

 

 

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A simple and delicate Almond cake with a feuilletine crunch and fresh tartness of raspberry filling along with white chocolate mousse is a sure winner that everyone will fall in love with!    

 

Recipe Card 

Ingredients	Quantity
For Sponge
Egg white	150 gm
Icing sugar	75 gm
Brown sugar	25 gm
Almond powder	125 gm
Caster sugar	125 gm
Flour	25 gm
For Feuilletine crunch
Feuilletine	75 gm
White chocolate	100 gm
Butter	50 gm
For Raspberry Jelly
Raspberry puree	250 gm
Glucose	50 gm
Sugar	78 gm
Pectin	8 gm
For White Chocolate Mousse
Milk	250 gm
Gelatine	15 gm
White chocolate	500 gm
Whipped cream	500 gm
For White chocolate glaze
Water	125 gm
Sugar	225 gm
Glucose	225 gm
Condensed milk	225 gm
Gelatine	225 gm
Food colour	As required

 

Method of Preparation

For the sponge

• First, whisk the egg white with brown sugar and icing sugar until u get the stiff peak meringue.
• Mix flour, almond powder and caster sugar and fold with the meringue then bake it in 180°c 12- 15 minutes.

For feuilletine crunch

• Melt the butter and white chocolate then mix with fuiellentine.

For the raspberry jelly

• Cook raspberry and glucose until it boils.
• Mix sugar and pectin then start adding pectin and sugar by whisking continuously.

For the white chocolate glaze

• Soak the gelatin in ice water.
• Cook glucose, water and sugar.
• Add into chocolate and gelatin then mix it properly.
• Add colour.

For the white chocolate mousse

• Soak the gelatine in ice water to bloom it.
• Cook milk until it becomes warm then mix with the chocolate.
• Melt the gelatine with the chocolate.
• Whip the cream then once the chocolate mixture becomes cool fold into the whipped cream.

For Assembling

• Take the sponge and add feuilletine crunch spreading it evenly.
• After that keep it in the fridge to set it then cut into desire shape. Take a mould for a cake and pipe a little mousse into it and add sponge with crunch over it.
• Add again mousse then add raspberry jelly, and add mousse.
• Keep it again in the fridge for setting.
• After removing from the freezer coat with the glaze and keep again in the fridge to set it.
• Remove from freezer and use it.

--

About the Contributor

Sunil Chowdhary

ICCA Scholarship Program, Baking & Patisserie Class of 2020

Commis 2, Etihad Airways

 

 

 

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Reviving the lost flavour of Mughal kitchen, a rich and sweet halawa or halwa made with Lamb Mince, with its melt-in-mouth texture and irresistible aroma of the pure ghee will leave you comforted yet pleasantly surprised with this meat dessert. Definitely,  a must-try!

Recipe Card 

Ingredients	Quantity
Lamb mince	500 gms
Ghee	150 gms
Condensed milk	350 gms
Whole green cardamoms	10-12 pcs
Cinnamon	2 sticks
Cardamom powder	Half tsp
Nutmeg powder	1 pinch
Rosewater	1 tbsp
Salt	Pinch
Pistachio powder	For garnish

 

Method of Preparation: 

• In a pan put lamb mince, milk and bundle on dried spice mix and cook till the mince gets tendered.
• Once it comes to room temperature, remove the spice bundle and blend the mince in the grinder.
• In a separate pan add ghee and ground mince and cook it on low to medium flame till if form a thick base.
• Add condensed milk, salt and cardamom powder, nutmeg powder, rose water in this base and keep stirring again till it gets thick.
• Allow the halwa to come to room temperature and mould it in the shape of a disc and roll it in pistachio powder and garnish with dried rose petals and gold leaves.

--

About the Contributor

Suunil Murudkar 

Assistant Chef Instructor, ICCA Dubai, and a serious food enthusiast.

Social Media - @breakfastwalla 

 

 

 

 

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Shakshuka, a traditional Turkish Breakfast delicacy of poached eggs in a hearty and spicy tomato-pepper sauce,  served with toasts is perfect for a laid back day brunch to enjoy with the family.

Recipe Card

Ingredients	Method
Olive oil	1 tbsp
Onions peeled and diced	2 small
Garlic, minced	2-3 big cloves
Bell pepper, Seeded, Charred and chopped	1
Tomatoes, diced	2 cups
Tomato paste	2 tbsp
Mild Chili powder	1 tsp
Cumin	1 tsp
Paprika	1 tsp
Cayenne pepper, to taste	A pinch
Sugar	A pinch
Salt & Pepper	To taste
Eggs	3 or 4
Fresh Parsley, chopped	1 tbsp

Method of Preparation: 

• Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
• Add the diced charred bell pepper, sauté for 2 minutes over medium until softened.
• Add tomatoes and tomato paste to the pan, stir until blended. Add spices and sugar, stir, and allow the mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
• At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
• Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
• Cover the pan. Allow mixture to simmer for about 7 - 10 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
• Some people prefer their shakshuka eggs runnier. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.

--

About the Contributor

ICCA Alumni and a successful home caterer.

 

 

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This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

 

 

A popular Korean delicacy made of rice and a combination of ingredients such as veggies, meat, eggs and sauces.  This recipe features beef, veggies, egg and chilli sauce making it a delicious and healthy Asian meal bowl. 

Recipe Card 

Ingredients	Quantity
For the Beef
White Rice	1 cup
Beef Round Steak	300 g
Garlic, minced	2 cloves
Soy sauce	1 tbsp
Sesame oil	1 tbsp
Brown sugar	1 tsp
Salt & Pepper	To taste
For the Sauce
Chilli paste	2 tbsp
Sesame oil	1 tbsp
Brown sugar	1 tsp
Rice vinegar	1 tbsp
Garlic, minced	1 clove
For Toppings
Spinach leaves washed	20 g
Spring onion	10 g
Carrots, shredded	10 g
Cabbage, shredded	10 g
Cucumber, thinly sliced	10 g
Snap peas	10 g
Egg	1
Cooking oil	2 tbsp
Salt & pepper	To taste

 

Method of Preparation:

• Wash the rice three times and cook in high heat with water for 10 mins, once dry, steam for another 5 mins.
• While the rice is cooking, marinate the beef with garlic, soy sauce, sugar, sesame oil and season with salt and pepper. Set aside for 15 mins.
• Prepare all vegetables for toppings. Cut the spring onion into tiny slices, shred the carrots, cut the
  cucumber into thin slices, and shred the cabbage.
• Place the pan into medium heat, add cooking oil, cook snap peas until tender, season with salt and
  pepper and set aside, the same procedure will do in spinach, cabbage, and carrots.
• In the same pan, add cooking oil, cook beef in a high heat then season with salt and pepper. Cook
  until brown for 3 to 4 mins.
• In a separate non-stick pan, fry the fresh egg.
• For the sauce, mix the chilli paste, sesame oil, sugar, rice vinegar, garlic then add salt and pepper
  to taste.
• Start plating, by putting the cooked rice in a clean bowl, arrange the toppings according to your
  liking, topped with egg and sauce.
• Serve hot

--

About the Contributor 

Cristyanne Parado

A serious food enthusiast and a certified chef by ICCA Dubai, Cristy is a passionate YouTuber where she features a selection of Asian and International cuisines.

YouTube Handle - Yes Chef! 

 

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A classic shrimp boil that consists of fresh shrimps and corn, making it a perfect meal full of flavour to feed a happy crowd! 

Recipe Card

Ingredients	Quantity
Shrimps	1000 gm
Small corns	8
For Marinade
Garlic Cloves, chopped	4
Melted butter	½ cup
Coriander	1 ½ tsp
Olive oil	¼ cup
Salt	3 tsp
Paprika	4 tsp
Black pepper	2 tsp
Garlic powder	1 ½ tsp
Chili powder	1 tsp
For Serving Sauce
Butter	1 tbsp
Coriander	2 tbsp
Lemon juice	12 cup

 

Method of Preparation:

1. Devein & wash the shrimps.
2. On a pan melt butter with coriander.
3. Add spices to the shrimps and mix together.
4. Add butter cubes to the shrimps , then cover it with baking paper and aluminum foil and into the oven for 30 mins at 200 degrees.
5. Boil the frozen corns for 10 mins then drain from water.
6. Add the same spices to the corn.
7. When the shrimps and corn are ready mix them together & broil for 5 mins (optional).
8. Melt also butter with coriander and a lot of lemon juice and pour when serving

-

About the Contributor

Intissar El Soussi

A qualified professional chef and an upcoming Instagram Influencer who is passionate about inspiring food enthusiasts through her recipes.

Follow her on Instagram @chefintissar for more recipes and updates.

 

 

 

 

 

 

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This extremely delicious yet simple dish with a succulent meaty flavour is truly an all-rounder that is made to please all the meat lovers out there. It can be served as an appetizer or a main course. I prefer to serve it on toasted slices of baguette, rubbed with some garlic and some pickles on a side to cut the richness of the marrow and reset the palate.

Several benefits of bone marrow:

• The most natural and efficient source of collagen. Great for joints and bones, speeds up recovery. Great for skin.

• Positive effect on the brain. Helps prevent many serious and dangerous conditions related to brain activity.
• Great source of energy
• Boosts immunity system
• Great source of vitamins, protein etc.

An important tip when making this dish is to soak the bone marrow in very salty water for 24-48 hours, changing the water every 12 hours. This step will help remove the impurities from the bone marrow.

Recipe Card 

Ingredients	Quantity
Beef bone marrow	2
Sea salt & black pepper	To taste
Bread crumbs	2 tsp
Oregano, dried	1 tsp
Garlic	1 clove
Baguette	4-6 pcs

Method of Preparation

• Soak the bone marrow in very salty water 24-48 hours, change the water every 12 hours (for this dish you need to plan in advance)
• Pat dry the soaked bone marrow with paper towels. Make sure they are completely dry. Preheat the oven to 200°C
• Season the bone marrow with salt and black pepper, sprinkle dried oregano and bread crumbs on top of the bone marrow, gently press these ingredients with your fingers. Layer the baking tray with baking paper, place the bone marrow on the baking tray
• Roast the bone marrow for 15 minutes at 200°C (do not roast longer than that or at a higher temperature, as the bone marrow will melt)
• Cut a few pieces of baguette bread (2-3 should be enough for 1 bone marrow)
• Spread unsalted butter on each side of the bread pieces and toast until golden brown on a skillet/griddle
• Take out the bone marrow and let it cool for a couple of minutes. Puncture the bone marrow with a wooden stick to see if it is cooked, there should be no resistance
• Cut garlic cloves in half, rub bread pieces with garlic
• Spread the bone marrow on bread pieces, sprinkle with dried oregano and serve with pickles on aside. Pickles will cut the richness of the marrow and reset the palate.

-

About the Contributor 

Evgeny and Alisa Belousov

We both share a passion for cooking and especially enjoy cooking together. For us, it is more than just about food. It’s about sharing creative ideas, communicating and expressing ourselves through our culinary creations.

We believe that anyone can cook and this idea helped us start our culinary project – Delicious Artisanal Food. We hope to inspire other people, even those who never cooked before, to take the first step and begin this wonderful journey of cooking home-made delicious quality meals. The best food is the food made with love and by people we love.

At first, we learned from the internet and culinary books, we also took cooking classes whenever we travelled, discovering different food cultures and ingredients. But we thought that it was not enough and recently we joined ICCA Dubai to gain professional cooking skills and challenge ourselves.

To know more about delicious artisanal food project please visit: deliciousaf.net

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

Beetroot yoghurt Canapes are inspired by Mast-e-Laboo, a Persian yoghurt beetroot dip flavoured with mint and salt. In this recipe, small scoops of beetroot in yoghurt sauce are served on individual crackers and garnished with pistachios.

Recipe Card 

Ingredients	Quantity
Boiled beetroot	200 gm
Fresh yoghurt	150 gm
Fresh mint	2 tbsp
Cracker biscuits	A required
Salt	To taste
Sliced pistachio	For garnish

Method of Preparation:

• Peel the beetroot and scoop small pearls/balls with a melon baller (small size).
• In a separate glass bowl add beaten yoghurt, beetroot balls, chopped mint and salt, and mix it gently.
• In a serving plate place some cracker biscuits, take half tbsp of the above mixture of beetroot and yoghurt, and gently spread it on individual crackers and garnish with a couple of pistachio slices.
• Serve it fresh before the crackers get soggy.

-

About the Contributor

Suunil Murudkar